Oatmeal Raisin Cookies
Who doesn’t love a good oatmeal raisin cookie? I certainly do! Actually, oatmeal raisin cookies are my all time favorite… even though chocolate chip and snickerdoodle come really close. I am also a huge fan of dried cranberries, so using half raisins and half dried cranberries makes this recipe all the better.
Nice and chewy on the inside with a golden rim, these cookies are the scrumptious kind where you can’t stop coming back for more. Yes, this recipe is a little dangerous… be prepared for an empty cookie jar shortly after baking – if they even make it that far!
Ingredients Directions Preheat oven to 350 degrees Fahrenheit. Whisk together flour, baking, powder, baking soda, salt, and cinnamon. Set aside. Cream butter, granulated sugar, and brown sugar until light and fluffy. Add maple syrup, egg, egg white, and vanilla extract then beat well. Stir dry mixture into wet mixture. Then, add oats, raisins, and dried cranberries. Scoop dough onto a baking sheet lined with parchment paper, leaving about an inch and a half between cookies. Bake for 11-13 minutes, until edges are just golden. Remove from oven and transfer to a wire rack to cool (or eat some right away!). Preheat oven to 350 degrees Fahrenheit. Whisk together flour, baking, powder, baking soda, salt, and cinnamon. Set aside. Cream butter, granulated sugar, and brown sugar until light and fluffy. Add maple syrup, egg, egg white, and vanilla extract then beat well. Stir dry mixture into wet mixture. Then, add oats, raisins, and dried cranberries. Scoop dough onto a baking sheet lined with parchment paper, leaving about an inch and a half between cookies. Bake for 11-13 minutes, until edges are just golden. Remove from oven and transfer to a wire rack to cool (or eat some right away!).
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Directions
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